‘Scottish’ Macaroons

Based on this recipe by Kristen Oliveri.

I wasn’t aware until I went to University that there was more than one type of macaroon.  When offered one and being handed a soft cakey thing sprinkled lightly with coconut I was a bit perplexed.  A macaroon should be death-by-sugar with a coconut aftertaste, smothered in chocolate, surely?  Apparently not!  I actually learned to like the ‘other’ type of macaroon and hadn’t had the kind I remembered Granny getting in wee paper pokes for years and so decided that whilst I was having a go at making various sweeties I’d have a go at this childhood favourite.

Scottish Macaroons


  • 1 small potato (~100-150g)
  • 300g cups dessicated coconut
  • 450g icing sugar
  • 180g of milk chocolate


  • Cut the potato into small pieces and cook until soft, then cool and mash up.
  • Add the potato to the icing sugar and mix until blended – far more easily done in a mixer than by hand.
  • Put the coconut on a tray in the oven at a medium-high heat until it browns.
  • Add two-thirds of the coconut to the potato-sugar mix and blend until well mixed.
  • Shape in a tray to a thickness of about 2-3 cm.
  • Melt the chocolate, pour over the shaped base and smooth.
  • Sprinkle the remaining coconut over the chocolate before it’s dry.
  • Leave until the chocolate has set, then cut into small bars or pieces.
  • Eat a piece and enjoy your sugar coma.

This wasn’t quite as horrendously sweet as the type I’d had as a child, the amount of potato probably accounts for that, but any more sweetness isn’t really needed – I had to portion them into tiny pieces or risk diabetes by the bite – I’m glad I didn’t try making some with white chocolate as tempted.  I think next time I might try making little bite-size pieces and coating them in chocolate rather than doing them as a tray bake.  In fact, the coconut mix is malleable enough to be shaped into little balls which might be nice for gifts =)

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